IRIS
SUMMO, CARMINE
 Distribuzione geografica
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Continente #
NA - Nord America 10.396
EU - Europa 2.865
AS - Asia 1.341
AF - Africa 50
SA - Sud America 32
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 6
Totale 14.701
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Nazione #
US - Stati Uniti d'America 10.379
CN - Cina 847
IT - Italia 824
SE - Svezia 652
UA - Ucraina 302
DE - Germania 269
SG - Singapore 254
FI - Finlandia 222
GB - Regno Unito 157
FR - Francia 132
CZ - Repubblica Ceca 76
BE - Belgio 61
IN - India 50
IE - Irlanda 43
RO - Romania 35
VN - Vietnam 35
TR - Turchia 34
IR - Iran 27
PH - Filippine 27
ES - Italia 18
EG - Egitto 17
ID - Indonesia 17
GH - Ghana 15
RU - Federazione Russa 14
JP - Giappone 13
CA - Canada 12
GR - Grecia 11
HU - Ungheria 10
BR - Brasile 9
KR - Corea 9
CO - Colombia 8
NL - Olanda 8
PK - Pakistan 8
AU - Australia 7
PE - Perù 7
ET - Etiopia 6
DK - Danimarca 5
EU - Europa 5
HK - Hong Kong 5
PL - Polonia 5
PT - Portogallo 5
TH - Thailandia 5
AR - Argentina 4
AT - Austria 4
CL - Cile 4
TN - Tunisia 4
TW - Taiwan 4
BA - Bosnia-Erzegovina 3
DZ - Algeria 3
HR - Croazia 3
MX - Messico 3
ZA - Sudafrica 3
BG - Bulgaria 2
KZ - Kazakistan 2
MY - Malesia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
PA - Panama 2
PF - Polinesia Francese 2
RS - Serbia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BD - Bangladesh 1
CH - Svizzera 1
EE - Estonia 1
Totale 14.701
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Città #
Fairfield 1.477
Chandler 1.095
Woodbridge 877
Ashburn 755
Jacksonville 734
Houston 626
Seattle 578
Nyköping 529
Cambridge 516
Wilmington 474
Ann Arbor 376
Roxbury 244
Lawrence 243
Nanjing 230
Bari 208
Singapore 207
Beijing 174
Princeton 165
Des Moines 141
New York 136
Boardman 122
Inglewood 98
San Diego 75
Brussels 57
Santa Clara 57
Los Angeles 52
Nanchang 52
Rome 52
Dearborn 51
Brno 48
Hebei 48
Shenyang 46
Dublin 41
Jiaxing 41
Paris 34
Helsinki 31
Munich 31
London 28
Brooklyn 27
Pune 27
Changsha 25
Olomouc 25
Dong Ket 23
Milan 23
Redwood City 22
Tianjin 22
Shanghai 19
Washington 19
Adelfia 14
Hefei 14
Corato 13
Guangzhou 13
Indiana 12
Kilburn 11
Norwalk 11
Turin 11
Leawood 10
Makassar 10
Padova 10
Tappahannock 10
Wuhan 10
Bacolod City 9
Cluj-Napoca 9
Floreşti 9
Ho Chi Minh City 9
Hounslow 9
Istanbul 9
Naples 9
San Mateo 9
Sannicandro di Bari 9
Trani 9
Barletta 8
Budapest 8
Falls Church 8
Mascalucia 8
Fort Worth 7
Jinan 7
Modena 7
Pescara 7
Somerville 7
Winnipeg 7
Accra 6
Ankara 6
Bologna 6
Cairo 6
Candiolo 6
Kunming 6
Sassari 6
Taranto 6
Amsterdam 5
Cebu City 5
Clifton 5
Florence 5
Hangzhou 5
Hong Kong 5
Kolkata 5
Laterza 5
Monmouth Junction 5
Moscow 5
Pavia 5
Totale 11.397
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Nome #
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 151
Chemical and thermal evaluation of olive oil refining at different oxidative levels 132
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 130
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 125
Shelf life assessment of industrial durum wheat bread as a function of packaging system 120
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 119
Production and characterization of functional biscuits obtained from purple wheat 118
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 118
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 117
Volatiles and acceptability of liqueurs from kumquat and grapefruit 115
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 114
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 110
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 110
Il profilo aromatico dei taralli 108
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 108
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 108
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 108
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 108
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 107
Use of olive leaf extract to reduce lipid oxidation of baked snacks 105
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 104
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy 103
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 103
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 101
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 100
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 100
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 99
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 96
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 96
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 96
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 96
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 96
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 95
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 93
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 92
Nutritional, physico-chemical and functional characterization of a global chickpea collection 92
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 91
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 91
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 91
Characterisation of traditional Albanian breads derived from different cereals 90
Olive leaf extracts act as modulators of the human immune response 90
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 90
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 89
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 89
Influence of processing and storage time on the lipidic fraction of taralli 88
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 88
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 88
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 88
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 88
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 87
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 86
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 86
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 86
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 85
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 85
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 85
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 85
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 84
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 84
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 83
Effect of salt reduction on quality and acceptability of durum wheat bread 83
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 82
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 82
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 82
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds 81
Has the use of talc an effect on yield and extra virgin olive oil quality? 81
Sviluppo di burger a base di legumi 81
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 81
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 80
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 80
Shelf life of stored not pasteurized olive-based pâtés 80
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 79
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. 79
Effects of free fatty acids on the oxidative processes in purified olive oil 78
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 78
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 78
Effect of vacuum-packaging storage on the quality level of ripened sausages 77
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 77
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 77
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 77
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 76
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 76
Olive leaf extract as natural preservative 76
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 75
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 74
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 73
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 73
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 73
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 72
Influence of the drying conditions on the volatile compounds of pasta 72
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 71
Influence of the different oils used in dough formulation on the lipid fraction of taralli 70
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits 70
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 69
Effectiveness of microsatellite DNA markers in checking the identity of Protected Designation of Origin extra virgin olive oil 68
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 68
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 66
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 64
Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits 62
Quality of the lipid fraction of Italian biscuits 62
Totale 8.993
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Categoria #
all - tutte 70.001
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 70.001
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.559 0 0 88 269 338 237 356 296 407 170 322 76
2020/20212.418 188 126 264 164 367 119 227 121 187 334 179 142
2021/20221.742 70 245 37 106 84 112 61 109 122 87 243 466
2022/20233.043 437 301 204 237 388 421 41 283 543 33 85 70
2023/20241.447 100 215 70 96 111 363 67 55 47 92 64 167
2024/20251.032 295 238 499 0 0 0 0 0 0 0 0 0
Totale 15.300